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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This creamy, peach n cheesecake pie is inspired by a creamy peach pie from Elmira, Ontario in a book of traditional Canadian recipes. I now live in a different Elmira and have adopted the name for my pie. Ingredients:
1 pastry for double-crust deep dish pie |
2 tablespoons butter, cut in small pieces |
29 ounces peach slices in syrup |
1/2 cup sugar |
2 tablespoons cornstarch |
2 tablespoons corn syrup |
2 teaspoons pumpkin pie spice |
2 teaspoons vanilla |
2 eggs, slightly beaten |
1/3 cup granulated sugar |
1 tablespoon lemon juice |
2 tablespoons peach syrup |
3 ounces cream cheese, softened |
1/2 cup sour cream |
Directions:
1. Fit one shell into pan and flute edge.
2. Roll other shell flat and cut into small strips to make a lattice top.
3. Peach layer:.
4. Drain peaches and reserve syrup.
5. Combine peaches, sugar, cornstarch, corn syrup, pumpkin pie spice and vanilla.
6. Pour peach mix into pie shell and dot with butter.
7. Cheesecake layer:.
8. In small sauce pan over med heat, combine eggs, sugar, lemon juice and peach syrup.
9. Cook, stirring constantly until thick.
10. Blend together cream cheese and sour cream.
11. Add hot mixture and beat until smooth.
12. Pour cheesecake mix over peaches.
13. Cover with strips of crust in lattice (over and under) pattern and brush with peach syrup.
14. Bake at 425 F for 10 minutes.
15. Cover edges with foil, then bake at 350 F for 30-35 minutes or until crust is deep golden brown.
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